Thursday, October 13, 2016

Vitaly Paley's Headwaters Restaurant to Open October 14th at Portland's Heathman Hotel

After a dramatic renovation, chef/owner Vitaly Paley, his
longtime wife/partner Kimberly Paley and Garrett Peck will open Headwaters, the
reimagined dining room at the Heathman Hotel on Friday, October 14.

Chef Vitaly Paley

Chef Vitaly Paley will be the third James Beard Best Chef
Northwest winner to take the helm of the Portland institution, a long running
dining destination in the Pacific Northwest. The property, which possesses a
storied culinary history, was constructed in the early Twentieth Century and is
a member of the National Historic Register. The vibrant and bustling space
opens to SW Broadway, and centers around the open kitchen designed by Paley,
boasting a large hearth and raw bar. The restaurant will be open daily,
offering breakfast, lunch, and dinner, as well as brunch on the weekends.

Named
for “the source,” Headwaters will showcase local ingredients from Oregon’s
diverse bounty, from farm to sea. The menu at Headwaters will embrace the past,
while building a brand new chapter for the grand restaurant with Paley’s
renowned cooking style.

The menu is an expression and collaboration between Vitaly
Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing
throughout. The menu at Headwaters will emphasize classic French techniques in
a modern manner, exploring the historic significance of the Heathman, the
region and its past. Headwaters will boast a Sea Bar menu, and daily whole
roasted fish served with simple accompaniments allowing the sustainably sourced
fish to shine through.

Other sections include the playful Seafood According to
the French, which will include some of Paley and Norris’ favorite old school
but modernized seafood preparations, served tableside in a grand yet unstuffy
manner, like Papillote with black cod, fall ratatouille and a saffron vin blanc
sauce and Bonne Femme with petrale sole, mushroom duxelles and sea urchin
beurre fondue. Headwaters will also offer full breakfast, lunch, and brunch
menus. Keeping in theme with Flatbreads According to the French selections
offered at lunch, and Eggs According to the French offered during brunch
service. The pastry program will be led by chef Jeff McCarthy, including dishes
such as a Pistachio Financier with saffron cremeux, ginger milk crumbs, yogurt
coulis, and Gingerbread Baba with rum glazed hasselback pear, and butter pecan
ice cream.

The cocktail program at Headwaters will be led by Brandy
Feit, a protege of lauded bartender Jeffrey Morgenthaler. Feit has designed a
cocktail menu with playful spins on the classics with a Headwaters twist.
Cocktails will include the Late for Dinner with duck confit Dickel Rye whiskey,
spiced orange tea syrup,bitters, served over a big cube, Sweater Puppies made
with Starka, Calvados, Cardamaro, and apple butter, two classic cocktails on
tap, and KVASS Punch, a non-alcoholic Russian beverage, a nod to the once
popular Aloha Room cocktail lounge at the Heathman Hotel. The wine list
accentuates Oregon’s brightest winemakers, was curated by general manager and
wine director Thomas Hebenstreit, and designed and fabricated by Danny Essin.

Russian Tea in the Heathman Tea Court will begin in late
November. The chefs will pay homage to the rich history of the location,
reviving the iconic tea court, adding a Russian flare that speaks to Paley’s
own heritage, with a bit of inspiration pulled from his notable pop-up DaNet
illustrating pre-Soviet Russian cuisine. The Russian Tea menu will offer
Vitaly’s creative interpretations from the classic pastime, adding a jolt of
energy to tea time. The menu will comprise of both sweet and savory Russian
dishes and will feature a traditional Russian samovar service option with teas
from Smith Teamaker, plus wines, champagne, and vodka.

Headwaters will be open daily, for breakfast Monday through
Friday 6:30 to 11 a.m., for lunch Monday through Friday 11 a.m. to 2 p.m.;
dinner Sunday through Thursday 5 to 10 p.m. and Friday and Saturday from 5 to
11 p.m., brunch Saturday and Sunday from 8 a.m. to 3 p.m.. Happy hour will be
Monday through Friday 2 to 6 p.m. and Saturday and Sunday 3 to 6 p.m.

How do I start? First of all, I have to say that I had an absolutely fabulous time touring Boise, Idaho for upcoming articles in Wander With...

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